Name: Vegetarian Paella
Prep time: 90 min
Cook time: 30 min
Yield: 8
Cuisine: Española
Ingredients: 3 tablespoons GOYA® Olive Oil; 1/4 onions, finely chopped; 1 teaspoon garlic, finely chopped; 1/2 cups carrot, peeled, in strips; 1/2 cups green bell pepper, in strips; 1/2 cups red bell pepper, in strips; 1/4 cups cauliflower, chopped into pieces; 1/2 cups button mushrooms, sliced; 1/4 cups green beans, chopped into pieces; 1/2 cups chickpeas, drained and cooked; 1/2 cups broccoli, chopped in half, blanched; 2 cups water, hot, for the rice; 1 box Goya® yellow rice, of 198 g; 1 tablespoon GOYA® Olive Oil, for the rice; 1 teaspoon saffron powder; salt; pepper; 1/4 cups pitted black olives, sliced, for decoration; lemon, quartered, for garnish

Preparation

30 mins

Low

Heat Goya® olive oil in a paella pan over medium heat, then add the onion and garlic, cooking until they become shiny and transparent. Next, add the carrot, green pepper, red pepper, cauliflower, mushrooms, and green beans, and cook for 6 minutes. Finally, add the chickpeas and broccoli, cook for 2 more minutes, remove from the paella pan, and set aside. Pour the water into the same skillet and once it has a small bubble, add the Goya® yellow rice, Goya® olive oil, ground saffron, and season with salt and pepper, then mix well with a spoon. Cook the paella over medium heat for 1 minute.